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Thursday, November 8, 2018

CHICKEN MEAT PAUS

Most of the times, I would make pork char siew filling for steamed paus.  This time for a change, I tried this chicken filling which is much easier to prepare as it just need frying all the ingredients with the seasoning.
This filling has the aroma of char siew, tastes savoury sweet.  A nice filling for steamed paus which is worth giving it a try if not using pork.
Ingredients For Filling
[enough for making 12 paus]
250-300 gm chicken thigh [deboned] with skin - cut into small pieces or diced
50 gm frozen mixed vegetables - rinsed and drained
1 onion - peeled and chopped
some chopped spring onions
1 tbsp toasted sesame seeds
Seasoning
1 tbsp oyster sauce
1 tsp each of dark soy sauce and pepper
1/2 tsp each of salt and 5 spice powder
1.5 tbsp sugar
150 ml water
1-2 tsp cornflour
  1. Marinate chicken pieces with oyster sauce, dark soy sauce, salt, pepper and sugar for 30 minutes.
  2. Heat 1/2 tbsp oil in a non stick pan, saute onions until aromatic. Add in marinated chicken pieces and continue to fry until firm before adding water.
  3. Bring to boil our medium heat until water is reduced to half, stir in the mixed vegetables.  Mix well before adding cornflour.  Stir mixture until thick.
  4. Add in toasted sesame seed and spring onions.
  5. Dish up and chill in fridge until required.

Ingredients for Pau Skin
[makes 8-10 pieces]
220 gm pau flour
30 gm icing sugar
1/2 tsp double action baking powder
1 tsp instant yeast or 10 gm
120-150 ml water [original recipe uses 120 ml - too dry]
15 gm shortening
10 paper liners
  1. Combine flour, sugar, baking powder and yeast in the mixing bowl of an electric mixer fixed with a dough hook. Add water gradually as you knead the dough.
  2. Knead until a soft dough is formed. Add in the shortening and continue to knead till dough is soft, smooth and pliable. Shape into a round ball.  Cover and proof for 20 minutes.
  3. Punch down dough, divide into 10 equal portions.
  4. Shape into balls, then flatten each ball with you palm.
  5. Press the edges of the dough to thin it before wrapping the filling. Gather the edges and pleat it into a pleated pau or shape into a round ball. [Visit this post for pictures on how to wrap filling for paus]
  6. Place on paper liner and arrange it in a steaming tray. Finish wrapping the rest of the dough and filling.
  7. Set aside to proof for about 30-40 minutes or until double in size.
  8. Prepare steamer and steam over rapidly boiling water for 10-12 minutes.
  9. Remove, serve immediately or cool on wire rack.

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